Ever since I discovered this Thai Butter Cake recipe, it has become my go-to dessert for family gatherings and merienda time. If you love the classic butter cakes from Goldilocks and local bakeries, you’ll be amazed at how this homemade version tastes even better.
The secret lies in the water bath method and overnight chilling, which creates an incredibly soft, melt-in-your-mouth texture that will remind you of those expensive cakes from fancy bakeshops. I’ve baked this countless times for my family, and they always ask for the recipe. Even my Lola, who’s quite particular about her desserts, keeps requesting this cake whenever she visits. It’s that good!
Why You’ll Love This Recipe
- Incredibly moist texture that melts in your mouth
- Perfect balance of sweetness and buttery flavor
- Professional-looking results with clean, beautiful slices
- Stays fresh for days when properly stored
- Versatile recipe that can be adapted with different variations
- Time-tested recipe with proven results
Thai Butter Cake Recipe
Equipment
- Electric Hand Mixer or Stand Mixer Essential for achieving the perfect creamy texture
- Large Baking Tray Must fit 2 loaf pans for water bath method
- 2 Aluminum Foil Loaf Pans, 22cm Ensures even baking and easy removal
- Kitchen scale For precise measurements
- Mixing bowls Various sizes for different ingredient sets
- Sifter For removing lumps from dry ingredients
- Spatula For scraping bowl sides
- Kitchen Towels/Tissue Paper For water bath setup
- Plastic wrap For proper storage
- Chopstick For evening out batter surface
Ingredients
- 265 g Cake Flour Harina
- 1⅓ tsp Baking Powder Pampaalsa
- 200 g Pure Salted Butter softened (Mantikilya, pinalambot)
- 100 g Castor Sugar
- 100 g Icing Sugar
- 16 g Ovalette/SP or Emulsifier
- 245 g Eggs Itlog, room temperature – about 5 medium eggs
- 98 ml Evaporated Milk 105g, room temperature
- 1 tsp Vanilla Essence
Instructions
- Start by preheating your oven to 170°C (338°F). Take a large baking tray that can fit two loaf pans and line it with 10 pieces of kitchen towels or tissue paper. Pour water into the tray until the papers are just soaked, then remove any excess water.
- In a bowl, sift together 265g cake flour and 1⅓ teaspoons baking powder, then whisk to combine well. Set this aside.
- In a large mixing bowl, add 200g softened salted butter, 100g castor sugar, 100g icing sugar, and 16g ovalette (emulsifier). Beat with an electric mixer starting at low speed, then gradually increase to high speed. Beat for 6-7 minutes, scraping down the sides of the bowl occasionally to ensure even mixing.
- Gradually add 245g slightly beaten room temperature eggs (about 5 medium eggs) in small portions while mixing at medium speed. Once all eggs are incorporated, increase to high speed and beat for 3 more minutes, scraping the bowl as needed.
- Mix 1 teaspoon vanilla essence into 98ml room temperature evaporated milk. Now alternately add the flour mixture and milk mixture to your butter mixture, starting and ending with flour. Mix at medium speed between additions until smooth, then beat at medium speed for 1 minute and low speed for 3 minutes. Your batter should be creamy enough to form ribbons when slowly stirred.
- Place your aluminum foil loaf pans on the prepared water bath tray. Fill each pan halfway with batter and use a chopstick to even out the surface.
- Bake in the middle rack at 170°C for 20-30 minutes using bottom heat only, or 45 minutes if using both top and bottom heat. The exact time may vary depending on your oven, so check for doneness with a skewer.
- Let the cakes cool in their pans for 10-15 minutes before unmolding. Allow to cool completely to room temperature.
- Gently wrap each loaf tightly in plastic wrap, ensuring no air is trapped. Refrigerate overnight or for at least 12 hours – this crucial step ensures clean, beautiful slices when serving.
- The next day, remove from the refrigerator, slice, and enjoy your perfectly textured Thai Butter Cake.
- Remember to keep all ingredients at room temperature before starting, and take your time with the mixing steps – they’re essential for achieving that signature melt-in-your-mouth texture.
Tips from Lola’s Kitchen
- Always use room temperature ingredients
- Don’t rush the creaming process – it’s crucial for texture
- Wrap the cake while still slightly warm for maximum moisture retention
- Use premium butter for best results
- Let eggs reach room temperature for better incorporation
Traditional Serving Suggestions
- Serve with hot Filipino coffee (Kapeng Barako)
- Pair with afternoon tea (Tsaa)
- Perfect for merienda (afternoon snack)
- Can be gifted during special occasions
Troubleshooting Common Issues
- Cake is too dense:
- Butter wasn’t creamed enough
- Overmixing after adding flour
- Uneven rising:
- Oven temperature inconsistent
- Batter not leveled properly
Ingredient Alternatives
- Butter: Use 200g unsalted butter + 1 tsp salt
- Ovalette: Can substitute with cake emulsifier or double-acting baking powder
- Evaporated Milk: Fresh milk + milk powder combination
- Cake Flour: All-purpose flour + cornstarch (minus 2 tbsp per cup)
Storage & Reheating
- Storage:
- Room temperature: 3-4 days in airtight container
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months
- Reheating:
- Microwave: 10-15 seconds
- Room temperature: 30 minutes before serving
Variations
- Pandan Thai Butter Cake:
- Add 2 tsp pandan extract
- Orange Thai Butter Cake:
- Add orange zest and 1 tsp orange extract
- Marble Thai Butter Cake:
- Add cocoa powder to half the batter
Frequently Asked Questions (FAQ)
- Can I halve the recipe? Yes, but reduce baking time by about 10-15 minutes and use a smaller pan size.
- Why use the water bath method? The water bath provides gentle, even heat distribution and creates moisture in the oven, resulting in a more tender cake without cracks.
- Is ovalette/emulsifier really necessary? Yes, it’s crucial for achieving the signature fine, tender crumb texture. It helps stabilize the batter and creates that melt-in-your-mouth quality.
- Why do ingredients need to be at room temperature? Room temperature ingredients blend more easily and create a smoother batter, resulting in a more uniform texture and better rise.
- Can I skip the overnight refrigeration? While you can eat the cake immediately, the overnight rest allows the texture to develop fully and ensures clean slices without crumbling.
- My cake seems dense – what went wrong? This usually happens from undermixing the butter mixture, using cold ingredients, or overmixing after adding flour. Follow beating times precisely.
- Why is my cake cracking on top? This might be from oven temperature being too high or the rack position being too high. Ensure you’re using the middle rack and correct temperature.
- Can I use salted butter if recipe calls for unsalted? Yes, just omit the additional salt in the recipe. The taste will be slightly different but still delicious.
- How do I know when the cake is done? Insert a skewer in the center – it should come out clean. The top should be golden brown and spring back when lightly pressed.
- Can I freeze this cake? Yes, wrap well in plastic wrap then foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Why does the recipe specify alternate adding of wet and dry ingredients? This method ensures better incorporation and prevents overmixing, which can lead to a tough cake.
- My cake sank in the middle – what happened? This could be from opening the oven door too early, underbeating the butter mixture, or overbeating after adding flour.
- Can I use this recipe for cupcakes? Yes, but reduce baking time to about 20-25 minutes. The water bath isn’t necessary for cupcakes.
- How long can I store this cake at room temperature? In an airtight container, it stays fresh for 3-4 days at room temperature, or up to a week in the refrigerator.
- Why is my cake not as yellow as expected? The color depends on your butter quality and egg yolks. Using premium butter and fresh eggs will give a richer color.
Nutrition
The Story Behind Thai Butter Cake
Thai Butter Cake, known locally in Thailand as “Keik Mantika,” represents the fascinating blend of European baking techniques with Southeast Asian adaptations. While butter cakes originated from European traditions, this Thai version has evolved into something uniquely special, becoming a beloved treat in homes and bakeries across Thailand and Southeast Asia.
What sets Thai Butter Cake apart from traditional Western butter cakes is its distinctive texture – incredibly soft, moist, and melt-in-your-mouth tender. This unique texture comes from two key elements that Thai bakers perfected: the use of cake emulsifier (ovalette) and the water bath baking method. These techniques were developed as Thai bakers adapted Western recipes to suit local tastes and tropical climate conditions, where cakes needed to stay fresh longer in warm weather.
In recent years, this cake has gained popularity across Southeast Asia, especially in the Philippines, where it fits perfectly with our merienda culture. Filipino bakers have embraced this recipe because it reminds us of the premium butter cakes we love from famous bakeshops, but with an even more luxurious texture. The overnight chilling method, while requiring patience, is a game-changer that gives this cake its signature clean-slicing quality – a technique that has made it particularly popular for special occasions and family gatherings.
Today, Thai Butter Cake has become a staple in many Asian home bakeries and food businesses, with bakers adding their own twists while maintaining the core techniques that make it special. Whether served plain with afternoon tea or dressed up for special occasions, this cake represents the beautiful evolution of baking traditions across Southeast Asia, where different culinary cultures blend to create something uniquely delicious.
